Alright, so when I originally made this dish, it wasn’t called Team Canada Chicken. It was just regular roasted chicken with tomatoes. But if a snowboarder from Saskatchewan can win a bronze medal with a broken rib, surely I can figure out an Olympic-themed recipe to celebrate our awesome athletes. And tomatoes and potatoes are kind of Canada flag colours. Clearly I worked hard on this. But with one eye on CBC’s Olympic coverage the whole time, this is pretty much all I could do.
We really love the Winter Olympics in this house – as most Canadians do. It’s kind of our thing. Of course it’s been thrilling to see Team Canada do so well so early on (what’s up, les soeurs Dufour-LaPointe?), but for me one of the best parts of the games is watching the athletes who aren’t medal hopefuls. The ones for whom just getting to the Olympics was a dream come true. Although we Canadians love to win as much as anyone else, cheering our faces off for the guy who crosses the finish line number 20-something in ski-athlon (which I didn’t even know was a thing) is pretty much one of the most Canadian things we can do. You go, Ivan Babikov.
Another reason this dish is great for the Olympics, besides the vaguely Canadian colours: it’s quick. You can throw it together in the commercial break during the next hockey game and your home will be filled with the rich smells of roasting tomatoes and garlic before the next face-off.
The real stars here are the grape tomatoes. When I made this for my in-laws they declared them to be “like candy.” Roasting vegetables caramelizes them, brings out their natural sweetness and makes them look totally gorgeous.
Make sure you use a big baking tray when you make this. You need to give the potatoes and tomatoes enough space, otherwise they will steam rather than roast.
*Note: if you are a crooked figure skating judge colluding to deny Canadian figure skaters their shot at gold, you are not entitled to try this recipe.
Team Canada Chicken
2 cups grape tomatoes
500g baby yellow potatoes, halved
5 cloves garlic, peeled and crushed with the side of your knife
1 tbsp dried tarragon
1 tsp dried thyme
1 tsp red pepper flakes
1/4 cup olive oil
4 boneless skinless chicken breast halves
Salt and pepper
Preheat oven to 450 degrees (or as close to 450 as the decrepit old thing will go, in my case). In a large bowl, mix all ingredients until coated with oil and spices.
Place in a single layer on a rimmed baking sheet covered with aluminum foil. Roast for 15 minutes, then flip the chicken and stir the tomatoes and potatoes. Roast 10 more minutes.